Pork Stir-Fry – Cooking School Recipe

Pork Stir-Fry – Cooking School Recipe

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons vegetable oil, divided
  • 1/2 pound boneless pork loin, cut into strips
  • 1 onion, thinly sliced
  • 1 cup sliced mushrooms
  • 1 (8 ounce) red pepper, seeded and thinly sliced
  1. Whisk soy sauce, water, garlic, ginger, brown sugar, and cornstarch together in a bowl.
  2. Heat 1 teaspoon oil in a wok or large skillet over medium-high heat; cook and stir pork in hot oil, stirring every few seconds, until browned, 1 to 2 minutes. Transfer pork to a plate and loosely cover with aluminum foil to keep warm.
  3. Heat 1 teaspoon oil in the same wok over medium-high heat; cook and stir onion, mushrooms, and red bell pepper in the hot oil, until soft, 1 to 2 minutes. Return pork to the wok, add soy sauce mixture; cook until garlic and ginger are tender and sauce is thick, about 1 minute.
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